From Sandi's Recipe File - Chicken Normandy

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"From Sandi's Recipe File"

Recipe Source:
September 2000 Issue
of Reader's Digest

Serving Size: Makes 4 servings

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Chicken Normandy

Amount	Ingredient
2 teaspoons	vegetable oil
4	skinless, boneless chicken breast halves (1 pound total)
2 tablespoons + 1 teaspoon	flour
3	scallions, thinly sliced
3/4 pound	McIntosh, Cortland, or Empire apples, peeled, halved, and thinly sliced
3/4 pound	Granny Smith or Crispin apples, peeled, halved, and thinly sliced
3 tablespoons	applejack, Calvados, or brandy
3/4 cup	chicken broth
1/2 teaspoon	salt
1/2 teaspoon	pepper
1/4 teaspoon	dried sage
3 tablespoons	reduced-fat sour cream
2 tablespoons	chopped parsley

Preparation Instructions:

In a large nonstick skillet, heat the oil over moderate heat. Dredge the chicken in 2 tablespoons of the flour, shaking off the excess. Saute the chicken for 3 minutes per side or until golden brown. Transfer to a plate.
Add the scallions to the pan and cook for 1 minute or until tender. Add the apples and saute for 5 minutes or until lightly browned. Remove the pan from the heat and add the applejack. Return the pan to the heat and cook for 30 seconds or until the liquid has evaporated. Add 1/4 cup of the broth and 1/4 teaspoon each of the salt and pepper to the pan and simmer gently for 4 minutes or until the apples are tender but not falling apart. Remove with a slotted spoon; set aside.
Add the remaining 1/2 cup broth to the pan along with the sage and the remaining 1/4 teaspoon each salt and pepper. Bring to a boil. Reduce to a simmer, return the chicken to the pan, cover, and cook for 5 to 7 minutes or until the chicken is cooked through. Return the apples to the pan and simmer gently for 1 minute or until heated through.
In a small bowl, whisk together the sour cream and the remaining 1 teaspoon flour. Stir it into the pan and simmer, stirring constantly, for 2 minutes or until lightly thickened. Stir in the parsley. Makes 4 servings.

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